Messy Eggplant Burger

This one is definitely the best burger recipe I’ve ever eaten so far. I’ve never been a huge fan of meat burgers, but the truth is I’ve also not been super satisfied with the variety of lentil/ bean veggie burger options that are out there. This mouthwatering eggplant burger, however, is on a whole new level and fascinates everyone who eats it (even my hamburger-loving boyfriend)! Prepare some napkins – it’s gonna be messy!

2 Tbsp beet horseradish (red horseradish or just normal horseradish if you can't fin this one)

salt & pepper to taste

For the burger:

4 burger buns (gluten free)

2 Tbsp oil

1 large eggplant, diced

1 cup onion, diced

1 cup vegan cheese shreds

1 Tbsp minced garlic

1 Tbsp chopped parsley

1 cup breadcrumbs

salt & pepper to taste

For the toppings:

1 cup red onion, sliced

2 Tbsp maple syrup

lettuce

tomatoes

Instructions

For the sauce, mix all ingredients together in a small bowl and refrigerate.

Heat 1 Tbsp of oil in a large sized frying pan and add the eggplant cubes. Cook until soft. Place in a medium sized bowl and mash until you have a soft paste (alternatively put in a blender for 1-2 minutes). Add the onion, vegan cheese, garlic, parsley and breadcrumbs. Add salt & pepper according to your taste. Refrigerate for 15 minutes.

Wet your hands and form 4 equal patties from the eggplant mixture.

Heat 1 Tbsp of oil in a medium sized frying pan and place the eggplant patties inside. Cook on each side until crispy and golden brown.

Cut the burger buns into half and place in the oven for 5 minutes at 100°C.

For the toppings, place onions and agave syrup into the same frying pan used for the patties. Cook for a few minutes until caramelised.

Take the buns out of the oven. Place the sauce on the inner sides of each bun. Add lettuce, tomato slices, the eggplant patty and caramelised onions on top. Put some napkins on the side and enjoy, it's gonna be messy!

3.5.3208

Original recipe by Rhea from The V Word – made changes according to my personal taste.